YOUR SOLIN GENERATED RECIPE
Zesty Lemon-Herb Chickpea & Vegetable Skillet
Sautéed chicken breast and chickpeas tossed with crisp zucchini and peppers in a bright, zesty lemon-herb glaze.
INGREDIENTS
4 oz chicken breast
0.5 cup chickpeas
1 cup zucchini
0.5 cup red bell pepper
1 cup baby spinach
0.5 tbsp extra virgin olive oil
1 clove garlic
1 tbsp lemon juice
1 tsp lemon zest
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into one-inch cubes and season with half of the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5 to 6 minutes until golden brown and cooked through.
Stir in the chopped zucchini, red bell pepper, and chickpeas, cooking for another 4 minutes until the vegetables are tender-crisp.
Add the minced garlic, lemon zest, dried oregano, and the remaining salt and pepper, sautéing for 1 minute until fragrant.
Pour in the lemon juice and add the baby spinach, tossing constantly for 30 to 60 seconds until the spinach is just wilted.
Serve immediately while hot.